Pepper-crusted steak

Creamy mustard & whisky sauce, simple broccoli

Trim the tough end off the broccoli stalk, use a speed-peeler to remove the outer layer from the remaining stalk, then halve the head.
Peel and finely chop the shallot.
Place a large non-stick frying pan on a high heat.
Rub the steaks with ½ a tablespoon of olive oil, a pinch of sea salt and plenty of black pepper, then put them in the hot pan.
Cook to your liking, turning every minute.
In a medium pan, cook the broccoli in boiling salted water for 5 minutes.
Move the steaks to a plate to rest.
Put the shallot straight into the hot pan with 1 tablespoon of oil.
Stir and soften for 1 minute.
Add the whisky and – if you want to – very carefully flame it.
When the flame subsides, stir in the mustard, cream and a splash of water.
Simmer for 1 minute, adding any steak resting juices to the mix.
Plate up the broccoli and creamy sauce, slice and add the steak, then drizzle with 1 teaspoon of extra virgin olive oil, to finish.

Recipe Category Beef